TPMay's profile page
Recipes
Cornbread Dressing
By TPMay
10 to 12 servings
- Skillet Cornbread:
- Skillet Cornbread, recipe follows, diced into 1-inch cubes
- 1 loaf crusty French bread, diced into 1-inch cubes
- 1 stick butter
- 2 cups finely diced celery (leaves included)
- 2 carrots, peeled and very finely diced
- 1 large onion, diced
- 4 cups low-sodium chicken broth, plus more if needed
- 2 to 3 teaspoons fresh rosemary, chopped
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- 1/8 to 1/4 teaspoon turmeric
- Kosher salt
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup plus 2 tablespoons shortening
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
Sausage Roll
By TPMay
kes 6
- 1 pound breakfast sausage (pork or chicken sausage)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg (freshly grated)
- 1/4 cup dried apricots (finely chopped)
- 1/4 cup pistachios (chopped)
- 1/4 cup parsley (finely chopped)
- 2 sheets frozen puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon of water)
- Kosher salt and freshly ground black pepper (to taste)
Spinach and Cheese Triangles
By TPMay
Heat olive oil in a large skillet and place over medium heat
- 3 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup chopped green onions, greens and whites
- 3 cloves garlic, minced
- 2 pounds baby spinach, trimmed, rough chopped
- 1/2 lemon, juiced
- 2 eggs, lightly beaten
- 12 ounces crumbled feta cheese
- 1 tablespoon coriander seeds, toasted, ground
- 1/2 teaspoon fresh grated nutmeg
- 1/2 pound unsalted butter, melted
- 1 pound phyllo pastry sheets
- 1/4 cup finely chopped fresh oregano
- 1/4 cup finely chopped fresh chives
- 1/2 cup grated Parmesan cheese
Black Bean Dip with Spiced Pita Chips
By TPMay
Serves 4-6
- 1 tablespoon olive oil
- 1/2 cup red onion (peeled, small dice)
- 1/2 cup red bell pepper (stemmed, seeded, small dice)
- 1 jalapeno (seeded, diced)
- 2 garlic cloves (peeled, minced)
- 2 cans black beans (drained, rinsed)
- 1 lime (juiced, 2 tablespoons)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- cilantro (chopped, to garnish)
- PITA CHIPS
- 3 pitas
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon flaky sea salt
MEZZENOTTE SANDWICH
By TPMay
Preheat Panini press to medium heat
- 4 soft French or Cuban rolls (split, 6-inches)
- 1 cup Dijon mustard
- 1 recipe Mario's Arista Toscana (thinly sliced)
- 1/2 pound mortadella (thinly sliced)
- 8 hot and sweet pickles (thinly sliced lengthwise)
- reserved roasted and sliced fennel and onion (from the Arista Toscana)
- 1/2 pound Swiss cheese (sliced)
- 1 stick butter (softened)
Spicy Southern Gumbo
By TPMay
Using Chef's Knife, trim chicken and cut into 1-inch (2
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon vegetable oil
- 2 cans (14-14 1/2) ounces chicken broth
- 1 can (28 ounces) stewed tomatoes, undrained
- 1 cup water
- 2 garlic cloves, pressed
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon each dried oregano and thyme
- 1 bay leaf
- 1 package (16 ounces) frozen gumbo vegetable mixture
- 1 package (13 ounces) cooked andouille sausage links
- 1 cup uncooked instant brown or white rice
Blue Cheese Dressing
By TPMay
In a lidded jar whisk together sour cream and mayonnaise to combine
- 1/2 cup sour cream or plain yogurt regular or low fat
- 1/2 cup mayonnaise
- 1 tablespoon finely minced shallots, rinsed in cold water and (to reduce the sharp taste)
- Juice of half a lemon
- 4 ounces of good quality blue cheese, crumbled
- Pinch of salt and cracked pepper
Hearty Italian Wedding Soup
By TPMay
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- Soup:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Rosemary Roasted Chicken
By TPMay
Serves 4
- 4 sprigs rosemary, leaves removed and finely chopped
- 1 tablespoon chopped fresh garlic
- 1/4 cup plus 1 tablespoon honey
- 1 lemon, zest and juice
- 1 orange, zest and juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 wwole chicken
Arroz con Pollo
By TPMay
Latin
- 3 large garlic cloves, plus 3 large garlic cloves minced
- 2 tablespoons lime Juice
- 2 teaspoons dried oregano
- 1 whole chicken, cut into 8 pieces, skinned
- freshly ground black pepper
- 2 tablespoons olive oil ounces Spanish chorizo cut into 1/4-inch thick slices
- 2 medium onions, diced
- 3 scallions, green and white parts, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon paprika
- 2 fresh bay leaves
- 1 pound plum tomatoes, peeled, seeded and finely chopped
- 2 1/2 cups reduced-sodium chicken broth
- 2 cups long-grain brown rice, preferably Jasmine
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup fresh parsley, chopped